Empanadas are a popular Latin American snack or appetizer consisting of pastry dough wrapped around a savory filling. The classic debate around empanadas is whether they should be baked or fried. Both cooking methods produce delicious results, but there are some differences in texture, flavor, and health factors to consider. This article will examine the pros and cons of baking vs. frying empanadas and provide guidance on which method may be better for different situations.
What are Empanadas?
Empanadas trace their origins to Galicia, Spain. The name comes from the Spanish verb “empanar” meaning “to wrap in bread.” Traditional fillings include ground beef, chicken, cheese, spinach, and other vegetables. The dough is made from flour, butter or lard, and eggs. Empanada dough can be made with wheat or corn flour and is often flavored with spices. The filled dough is then either baked or fried before serving.
Empanadas are found throughout Latin America from Mexico to Argentina with regional variations in size, shape, filling, and cooking method. No matter how they are prepared, empanadas make for a tasty, portable snack!
How are Empanadas Traditionally Cooked?
Frying is the traditional method for cooking empanadas in most Spanish-speaking countries. The use of deep frying seals the empanada shut while creating a crispy exterior texture. Empanadas are often fried in oil until golden brown.
Baking empanadas has become a popular modern alternative to frying. Baking produces a softer, bread-like texture. Baked empanadas will not become as crispy on the outside as fried ones. Baked empanadas are sometimes brushed with egg wash before cooking to promote browning.
Common Fillings for Empanadas
– Ground beef, sautéed with onions, tomatoes, olives, hard boiled eggs, and raisins.
– Shredded chicken mixed with tomatoes, garlic, onions, olives, and peppers.
– Cheese fillings made with mozzarella, queso fresco, or queso blanco.
– Spinach and other greens with onion, garlic, and herbs.
– Sweet fillings like pumpkin, sweet potato, apples, or berries.
– Seafood fillings like tuna, shrimp, crab meat, or white fish.
Many cooks mix and match ingredients to create their own signature empanada fillings!
Pros and Cons of Baking vs. Frying Empanadas
Let’s examine the benefits and drawbacks of the two main cooking methods.
Benefits of Baking Empanadas
– Baked empanadas are lower in fat and calories than fried.
– Baking avoids the mess and smell of deep frying.
– Minimal preparation is needed compared to setting up a fry station.
– Baked texture can be softer and breadier.
– Leftover baked empanadas reheat well in the oven.
Downsides of Baking Empanadas
– Baked empanadas lack the crispy, crunchy exterior texture of fried ones.
– It can be tricky getting dough seals to stay closed during baking.
– Baking takes longer than frying.
– Reheating baked empanadas in the microwave makes the pastry soggy.
Benefits of Frying Empanadas
– Frying seals the empanada shut to prevent leaks.
– The high heat of frying creates a crispy exterior texture.
– Frying is very quick compared to baking.
– The richness of the fried dough complements the savory filling.
Downsides of Frying Empanadas
– Fried empanadas absorb more oil, increasing fat and calories.
– Frying at home can be messy and odorous.
– Frying requires more preparation and caution than baking.
– The oil temperature must be monitored to avoid burning.
– Fried empanadas don’t reheat well in the oven or microwave.
Choosing Between Baked vs. Fried Based on Filling
The filling is a major factor in deciding whether to bake or fry empanadas. Here are some recommendations:
Fillings That Work Better in Baked Empanadas
– Delicate seafood like crab that would overcook during frying.
– Cheese or spinach for a melted interior texture.
– Fruit fillings which would burn if fried.
– Thick stews and chilies that get too messy when fried.
Fillings That Work Better in Fried Empanadas
– Dry or pre-cooked fillings like ground beef or shredded chicken.
– firm diced vegetables that benefit from the crunch of frying.
– Mashed potato or other mushy fillings that bake up soggy.
– Anything that needs the sealing power and richness of frying.
Other Factors in Deciding Between Baked or Fried
Aside from the filling, here are some other considerations when choosing baking vs. frying for empanadas:
Intended Use
Fried empanadas work better for handheld snacks and appetizers. Their portability makes them ideal for parties or picnics. Baked empanadas can be heartier as a meal accompaniment.
Time and Convenience
Frying is significantly faster than baking if you need empanadas in a hurry! Baking avoids the setup and cleanup of frying for convenience.
Health and Dietary Restrictions
Baked empanadas are lower in fat and calories. They can be a great gluten-free option if made with corn flour. Fried empanadas are not suitable for some diets.
Equipment Available
An oven is more common than a deep fryer in most homes. Baking pans are inexpensive and widely available. Safety considerations make deep frying less feasible for some home cooks.
Tips for Successful Baked Empanadas
If you opt for baking your empanadas, here are some tips:
– Chill the dough before baking to help seals stay closed.
– Brush with egg wash and poke a few fork holes in the top crust.
– Place empanadas on a parchment lined baking sheet spaced apart.
– Bake at 400°F for 20-25 minutes until golden brown.
– Let cool 5 minutes before serving to allow filling to set.
– Store baked empanadas in an airtight container and reheat in a 300°F oven.
Tips for Successful Fried Empanadas
To master fried empanadas:
– Use hot oil around 350-375°F so the exterior fries before the interior overcooks.
– Don’t overfill the empanadas which can cause leaks during frying.
– Use tongs to gently add a few empanadas to the oil at a time.
– Fry 2-3 minutes per side until golden brown and crispy.
– Drain fried empanadas on a paper towel lined plate.
– Eat fried empanadas immediately while hot and crispy.
Recipes to Get You Started
Try one of these excellent empanada recipes using each cooking method:
Baked Beef Empanadas
Ingredients:
– 2 cups all purpose flour
– 1 teaspoon salt
– 12 tablespoons cold unsalted butter, diced
– 1/2 cup cold water
– 1 egg, beaten
Filling:
– 1 tablespoon olive oil
– 1 pound ground beef
– 1 small onion, diced
– 3 garlic cloves, minced
– 1 teaspoon cumin
– 1 teaspoon oregano
– 1/4 cup raisins
– 1 hard boiled egg, chopped
– Salt and pepper to taste
Instructions:
1. Mix flour and salt, cut in butter until pea sized pieces form. Stir in water and egg until dough forms.
2. Wrap dough in plastic and refrigerate for 30 minutes.
3. In a skillet over medium high heat, cook ground beef breaking it apart. Add onions and cook 5 minutes.
4. Add garlic, cumin, oregano, raisins, S&P and cook 1 more minute. Remove from heat.
5. Roll dough to 1/8 inch and cut 4 inch rounds. Place filling in center, brush edges with water, fold over and crimp shut with a fork.
6. Place on parchment lined baking sheet. Brush with egg wash and poke fork holes.
7. Bake at 400°F for 20-25 minutes until golden.
Fried Chicken Empanadas
Ingredients:
– 3 cups all purpose flour
– 1 teaspoon salt
– 1 cup shortening or lard
– 1/3 to 1/2 cup cold water
Filling:
– 2 tablespoons olive oil
– 1 onion, diced
– 1 pound shredded cooked chicken
– 1 red bell pepper, chopped
– 2 garlic cloves, minced
– 1 teaspoon cumin
– 1 teaspoon oregano
– Salt and pepper to taste
Instructions:
1. Mix flour and salt, cut in shortening until pea sized pieces form. Slowly add cold water until dough forms.
2. Knead briefly until smooth. Wrap in plastic and refrigerate for 30 minutes.
3. In a skillet over medium high, sauté onions, bell pepper and garlic in oil for 5 minutes.
4. Add chicken, cumin, oregano, S&P and cook 2 more minutes.
5. Roll dough to 1/8 inch and cut 4 inch rounds. Place filling in center, brush edges with water, fold over and press shut.
6. In a pot, heat oil to 350°F. Fry empanadas 2-3 minutes per side until golden brown.
Conclusion
The baked vs. fried empanada debate comes down to personal preferences around texture, flavors, and cooking circumstances. Frying creates rich, crispy empanadas perfect for snacking and appetizers. Baking makes a lighter, convenient option better suited for meals. Consider the filling, intended use, and equipment available when deciding between baking or frying empanadas. With the right techniques, both methods can produce delicious results! What’s your preference when it comes to enjoying these tasty Latin American pastries?